About the Recipe
After years of dreaming about it, I finally did it - I submitted my beloved turkey black bean chili to the Minnesota State Fair competition! Win or lose, I'm already celebrating because this recipe has been a family favorite for years, and honestly, that's the only blue ribbon I really need.
What makes this chili special? My not-so-secret secret ingredient: B&M baked beans. I know it sounds unconventional, but trust me on this one - no substitutions allowed! Those beans add a depth of flavor and subtle sweetness that perfectly complements the turkey and black beans. The result is a hearty, satisfying chili that's become a staple in our home.
Sometimes the best recipes aren't about winning competitions - they're about the moments they create around the dinner table and the courage to finally chase those long-held dreams. This chili represents both for me, and I couldn't be prouder to share it with you.
Ingredients
1 Tbs olive oil
1 pound ground turkey
1 large sweet onion, chopped
3 cloves garlic, chopped
3 Tbs tomato paste
1 (10 oz) can Rotel mild diced tomatoes & green chilis
1 (28 oz) can crushed tomatoes
1 (15 oz) can fire-roasted diced tomatoes
2 (15 oz) cans black beans, drained & rinsed
1 (15 oz) can kidney beans, drained & rinsed
1 (16 oz) can B&M Original baked beans (do not drain or rinse)
1 (16 oz) can whole kernel corn drained or 1 cup frozen blackened corn
2 Tbs. chili seasoning mix*
Chili seasoning mix:
2 Tbs. Chili powder
4 tsp. ground cumin
2 tsp. paprika
1/2 tsp. cayenne pepper
2 tsp. curry powder
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. salt
1 tsp. pepper
½ tsp. ground cinnamon
Instructions
Step 1
Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook until tender, 8-10 minutes. Add the turkey and cook until no longer pink, 6-8 minutes. Add salt & pepper as you go to taste. Add the garlic and tomato paste and cook 2 minutes.
Step 2
Pour turkey mixture into a slow cooker. Stir in tomatoes (with their juices), beans, corn, and chili seasoning mix.
Step 3
Cover and cook on high for 4 hours or low for 6 hours. Reduce heat to warm and serve out of the slow cooker.
Step 4
Serve topped with corn chips, shredded cheese (suggest Colby jack), sour cream, chopped cilantro or green onions, and your favorite hot sauce.
Notes
Serving suggestion - Corn chips, shredded cheese, sour cream, cilantro. I strongly suggest the corn chips, as they enhance the dish with additional corn flavor and sweetness.
Spice mix alternative - If you prefer not to create your own spice blend, you can use a store-bought chili spice mix instead!
